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Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place. To use this guide simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!
This page covers wild foods beginning with the letter 'X' and includes both common and scientific names.
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: Crow GarlicThis is the description page for Crow Garlic (Allium vineale) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Crow Garlic.  The Crow Garlic, Allium vineale (also known as Field Garlic, Wild Onion and Allium kochii), is a member of the onion genus Allium, in the Aliaceae (onion) family of herbaceous perennial flowering plants. All parts of the plant have a pronounced garlic odour and, as a result, it can be valuable for the wild forager. It is typically found in full sun in fields and on roadsides and can be a serious weed of pasture land. It is in leaf from October to August, in flower from June to July, and the seeds ripen from August to September. Both the leaves (which can be stringy) and the bulb are edible. The bulb can be eaten either raw or cooked and can vary in size from 1–2cm in diameter and have a tough outer layer that needs to be removed and have a very strong garlic flavour. The leaves can also be eaten either raw or cooked and have a pleasant mild to strong garlic flavour and are best used sparingly during early spring, snipped into a salad. The flowers (typically pink or purple) are hermaphrodite (have both male and female organs) and are pollinated by Insects. The plant is self-fertile. In the past these were a very important food and flavouring source as they are available from late autumn to the spring (I have some in my garden for this very reason). The bulbs tend to be very small and are best grubbed up in early summer (June [which means they can be used from the end of ramson season]) and typically you will have small bulblets (known as Bulbils) around the main bulb. Reserve a few for cooking or pickling and plant the remainder for your winter's crop. You can also plant the seeds directly into the ground at this time. Recipes Utilizing Crow Garlic Pickled Wild Leek Bulbs |
You can also use the search box below to find the wild food of your choice. You can use the common name or the scientific name or any text you choose:
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| Mushrooms and Fungi |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Couldn't find what you were looking for? Search the web:
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